Friday, December 16, 2011

Revisiting My Caramel Post From 2008

Since 2008 I have made homemade caramel candies for family and friends. They are rich, smooth and buttery – hard to not eat them as they get wrapped!

Place them in traditional store bought candy boxes or add them to a vintage vase, pitcher, box, etc. Tie on a pretty bow and there you have it, a nice little gift for someone special.

Homemade Caramels

2 cups sugar

1/2 cup butter

2 cups heavy whipping cream

3/4 cup light corn syrup

Waxed paper

Butter the bottom and sides of a glass 8 inch square (2 quart) baking dish. Note: I used a rectangular Pyrex dish that was a bit larger and it worked.

In a heavy 3 quart saucepan, heat all ingredients to boiling over medium heat and stir constantly. It will take a bit of time for the mixture to come to boil but don't walk away - keep stirring. Now when it comes to a rolling boil, boil for 35 minutes - and it is spot on with the time. Stir frequently when it reaches the rolling boil. When the candy thermometer reaches 245 degrees F immediately spread the caramel mixture into your buttered dish. Cool completely - about 2 hours. I cover my caramel with plastic wrap and put in the fridge overnight to harden. Before cutting, let it sit out in your kitchen for an hour to soften up enough to cut nicely. Cut into 1 inch squares and wrap individually with wax paper.

I always love coming to Becky's house (blog)! I am so tickled you posted your caramel candy again! This is one of the first recipes I got in blogland from you in 2008! It is in all my daughters cookbooks (the whole post)! Thanks for sharing your recipes, home and life with us. Becky, you are a true blue sweetheart!

While I was out shopping today I bought one caramel candy and just finished eating it before reading your post. Let's just say it looked better than it tasted. It didn't have that buttery taste.Yours, on the other hand, look very smooth and buttery. Not to mention the presentation is lovely.Thanks for sharing your recipe.

Funny you should post this today, as I just got back from picking up supplies for the caramels that I am making tonight. A lot of women don't want to bother making these, so they are always appreciated at work gift exchanges. They are the best!!!

Ooooh! Yum! Becky, "Quality Control" is always important when baking. One needs to test the quality to ensure a great product will be given to family & friends. :) Must be difficult to eat only two.~Judy

Becky, you must have read my mind!! I was just thinking today how it would be cool to make caramels for gifts, and here you are with a recipe for me to try!! Perfect timing...! Have a wonderful Christmas, dear friend!Isabel

That's very similar to my caramel recipe, but I put finely chopped walnuts in the bottom of the dish before I pour the caramel in. Then when you turn it out it has a nice little 'crust' of nuts! Delish!